Creamy Ricotta Zucchini Noodles

• Vegetarian
• Gluten free

• Produce

  • 1 pint Cherry tomatoes
  • 4 cloves Garlic
  • 1/4 tsp Herbs, fresh
  • 6 Zucchini

• Baking & Spices

  • 1 Salt
  • 2 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 1/2 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese
  • 1 cup Ricotta cheese
  • 1/2 cup Skim milk

Found on diethood.com

Description

Ingredients

• 6 zucchini, washed, dried and spiralized*
• 1 tablespoon olive oil, divided
• 1/4 teaspoon chopped fresh herbs (I either reach for rosemary or thyme, but use whatever you have on hand or use your favorite)
• salt and fresh ground pepper, to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup ricotta cheese
• 1/2-cup skim milk
• salt and fresh ground pepper, to taste (season it well)
• 1/2 tablespoon olive oil
• 1 pint cherry tomatoes, halved
• salt, to taste
• freshly grated parmesan cheese, optional

Directions

• Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
• Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.
• Remove zoodles from skillet and set aside.
• Return skillet to stove and heat 2 tablespoons olive oil over medium heat.
• Add garlic and cook for 1 minute or until fragrant, stirring frequently.
• Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is completely melted and everything is well combined.
• Bring to a steady simmer and cook for 3 minutes, or until thickened.
• Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
• In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.
• Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
• Stir and continue to cook for 2 more minutes.
• Remove from heat.
• Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.